Mahogany Beef Stew with Red Wine and Purple Potatoes

Winter is the best time of year for slow cooker recipes. The most festive of these recipes are those that mirror the feeling and colors of the season. The purple potatoes in this beef stew pair perfectly with the deep plum tones of the 2015 Carr Syrah from Tierra Alta Vineyard, creating the the ultimate home cooked meal for a cozy night in.

Mahogany Beef Stew with
Red Wine and Purple Potatoes

Ingredients:

1½ lb. beef chuck

2 c. beef broth

1 bay leaf

1 c. red wine

¼ c. flour

5 cloves garlic

1 onion

4-6 purple potatoes

3 carrots

10 whole peppercorns

3 tbsp. hoisin sauce

sprig of rosemary

1 tsp. thyme

1 tsp. parsley

1 tsp. basil

Directions:

1. Cut the beef chuck into 1 inch pieces. Place in a crock pot with the beef broth, bay leaf, and red wine. Stir in the flour. Crush the garlic cloves and add to the pot.

2. Chop the onion and potatoes into large pieces. Peel and chop the carrots. Add the onion, potatoes and carrots to the pot.